goldstein FRE-18D, FRET-18D, FRE-24D User Manual

ELECTRIC FRYERS

PROUDLY AUSTRALIAN MADE
INSTALLATION PROCEDURE – USER MANUAL

SERVICE INSTRUCTION

MODELS FRE-18D, FRE-24D, FRET-18D

FRE-24D

FRE-18D

FRET-18D

ESTABLISHED 1911

The Cooking Equipment Professionals

www.goldsteineswood.com.au

TABLE OF CONTENTS

1. INTRODUCTION Page 3

2. INSTALLATION Page 4 & 5

3. COMMISSIONING Page 6

4. OPERATING INSTRUCTIONS Page 7 & 8

5. DRAINING & FILTERING INSTRUCTIONS Page 9 & 10

6. TECHNICAL DATA Page 11 & 12

7. RESISTANCE vs TEMPERATURE Page 13

8. SERVICING Page 14 & 15

9. TROUBLE SHOOTING Page 16

10. WIRING DIAGRAM FET-18 DIGITAL CONTROL Page 17
10a. WIRING DIAGRAM FRE-18D –24 D Page 18

11. DRAWINGS - SPARE PARTS - FRE-18D-24D Page 19 & 20

12. DRAWINGS - SPARE PARTS - FRET-18D Page 21 & 22

13. WARRANTY Page 23

14, BRANCHES Page 24

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1

. INTRODUCTION

Congratulations for purchasing your Goldstein commercial cooking appliance.
J. Goldstein & Co. is a wholly owned Australian company and has been
operating since 1911, building high quality products. The information in this
manual will assist your installer and ensure correct location and connection.
Thoroughly read the user instructions and the user maintenance sections, as
understanding your products, its operation, and its cleaning and service
requirements will provide you with long and satisfactory service. Failure to do
so could shorten the life of the product and decrease its efficiency. Please
ensure only authorised service technicians are called to any difficulties that
may arise.

INTRODUCTION

GOLDSTEIN DEEP WELL ELECTRIC RESTAURANT FRYER

MODELS FRE-18D – FRE-24D – FRET-18D

GOLDSTEIN FRYERS are designed to give long and satisfactory service and

incorporate the best possible materials and workmanship. Proper installation,
adjustment and preventative maintenance are vitally important if efficiency and
appearance are to be maintained.

A freestanding 1,2, or 3 deep well automatically controlled electric-operated
fryer. The fryer is mounted on 4 legs with a clearance from floor of 152mm.
The fryer is equipped with a stainless steel back incorporating the elements
over temperature thermostat and lift cut out. Pan outer case and outer
surround of stainless steel, cooking pan of stainless steel, sand blast finish.

Read these instructions carefully as they contain important safety information
regarding the installation, usage and maintenance of this appliance.

OIL TEMPERATURE

Keep the oil temperature in the fryer to a maximum of 190ºC. Higher temperatures
will cause rapid breakdown of the oil and give you no faster cooking.

At 200ºC the life of the oil is only one third of its life at 190ºC. In addition increased
decomposition causes the oil to smoke badly even if the temperature is lowered to
190ºC again.

High temperatures give you no advantage, it will only cost you money, can cause a
fire hazard and can also shorten the life of your appliances.

“THE EQUIPMENT MUST BE INSTALLED BY A

LICENSED ELECTRICIAN”

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2. INSTALLATION

RECEIVING INSPECTION – PRE-INSTALLATION

Please follow these instructions carefully

•

Remove baskets and cartons from unit, check contents.

•

Lift off base and screw the adjustable legs into the base.

•

Set units in correct position.

•

Adjust feet till they are all touching the floor and using spirit level, level from front
to rear and left to right.
This operation is important as variation 25 mm to 76 mm in a room is found to be
not uncommon.

• Check all loose items listing on the back of warranty card.

• Have a licensed electrician connect your fryer to 21 kW of power, 3 phase

Neutral & Earth.

PRE-INSTALLATION OF THE FRYER

•

Check that there is sufficient clearance between doors and passageways to move
equipment into the cooking area.

•

SPECIAL attention must be paid to fire hazards from combustible surfaces.

•

Before first use, clean protective oil from bright parts and interior of pan with a
solution of washing soda or other grease dissolving material. Drain through valve
in bottom then rinse thoroughly. (NOTE: It must be completely rinsed out, for even
a small particle of cleaner in the pan will ruin the cooking medium). Also clean
baskets and strainer.

Ventilation

Adequate ventilation must be provided, preferably by a hood with vent and exhaust
fan.

INSTALLATION

NOTE:

The appliance must be installed by an authorised person and in accordance
with the regulations of the local Energy Authority and any other authority
having jurisdiction. The appliance has been tested and preset before leaving
our factory, but small adjustments may be necessary to suit local conditions.
Correct operation of the appliance must be tested as part of the installation
procedure.

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2. INSTALLATION Cont’d

Please follow these instructions carefully

1. Set unit in desired position. If rear wall is of combustible material ensure there
is a minimum distance of 100mm between the back of the unit and the wall.

2. Adjust feet till they are all touching the floor and using a spirit level from front
to rear and left to right. This operation is important as a floor variation of
25mm to 75mm in a floor is found to be not uncommon.
NOTE: The above levelling procedure is critical for the fryer to work according
to the manufacturers specifications.

3. Have a Licensed electrician connect your fryer 21Kw 3 phase +N.

CAUTION

NEVER ALLOW ELEMENTS TO OPERATE WITH FRYPOT EMPTY
THIS DAMAGES THE FRYPOT AND VOIDS WARRANTY
DO NOT TURN ON MAIN SWITCH UNLESS THE OIL IS FILLED
TO THE CORRECT OIL LEVEL MARKED AT THE REAR OF PAN.
IF SOLID SHORTENING IS USED, BE CERTAIN SHORTENING IS
PRE-MELTED, OR AT LEAST TIGHTLY PACKED AGAINST THE
PAN SURFACE DIRECTLY ABOVE THE ELEMENTS AND
TURN MAIN SWITCH OFF IMMEDIATELY IF FAT BEGINS TO
SMOKE WHILE MELTING

NOTICE
PLEASE RETURN YOUR WARRANTY CARD
FAILURE TO DO SO WILL VOID WARRANTY
ON THE EQUIPMENT

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3. COMMISSIONING

COMMISSIONING APPLIANCE – DETAILS, TESTING, CHECKING
PRESSURE ETC.

COMMISSIONING CHECK LIST

1. CHECK FOR DAMAGE AND MISSING PORTS.

2. REMOVE ALL PLASTIC COATING FROM S/STEEL PANELS.

3. MAKE SURE ALL PARTS ARE IN THEIR CORRECT POSITION E.G.
TRAYS ELEMENTS.

4. MAKE SURE ALL ELECTRIC CONNECTIONS ARE CORRECT AND TIGHT.

5. LEVEL OFF UNIT LEFT TO RIGHT AND ALSO MAKE SURE THAT FRONT
IS JUST 3-4 MM LOWER TO ALLOW FOR FLUING.

6. TURN ON ELECTRICITY.

7. TURN ON ONE AT A TIME TO MAKE SURE ALL IS WORKING E.G.
SWITCH, ELEMENT.

8. SHOW CUSTOMER

A) HOW TO WORK EQUIPMENT
B) HOT TO CLEAN
C) HOW TO PULL IT APART.
D) ALSO WHAT NOT TO DO, E.G. WATER WITH ELECTRICAL,

GREASE AND OIL IN CONTROLS.

9. CHECK TO MAKE SURE MANUALS AND WARRANTY CARDS ARE
THERE.
ALSO GO THROUGH MANUAL WITH CUSTOMER E.G. LIGHTING,
CLEANING.

NOTE:

WASH HOSES SHOULD NEVER BE USED ON THE APPLIANCE.

USE OF HOSES WILL VOID WARRANTY

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4. OPERATING INSTRUCTIONS

1 OPERATING BEFORE FIRST USE

Clean protective oil from bright parts and interior of pan with a solution of washing
soda or other grease dissolving material. Drain through valve in bottom then rinse
thoroughly. (Note: It must be completely rinsed out for even a small particle of
cleaner in the pan will ruin the cooking medium). Also clean baskets and strainer.

2. FILLING

Fill pan to level indicated on back of pan. It is a good idea to dip out several cupfuls
of oil from your pan each day and add fresh oil to replace it. This keeps acid content
down and the oil will last much longer. The oil dipped out can be used for general­purpose work and is not wasted. Do not overfill your fryer pan. Overfilling causes
“foam over” and messy frying conditions.

3. CLEANING

Your fryer pan deserves the same care you give your cooking pots. It should
be kept clean and bright. Oil in deep well fryer is a food and should be
handled with care.

DAILY OPERATION

OPENING:

At opening time, always visually check the fryer for Thermostat setting and main
Switch is off.

GENERAL USE OF THE FRYER:

a) For consistent product quality, convenience and long-term savings, use a high

quality liquid frying compound.

b) If using solid shortening, NEVER

attempt to melt a block of shortening by
setting it on base of Fryer Tank. This is inefficient, dangerous and will cause
damage to the frying elements and fire.

c) Temperature of frying compound. Although 180 degrees is the usual

temperature recommended for most cooking operations, frying should be
carried out a lowest temperature, which will produce a high quality end product
while ensuring maximum life of the frying compound. When the fryer is not in
use, the temperature controller or operating thermostat should be set lower
than that used during cooking. Light loads, too, may be cooked at lower
temperatures. A good operator will experiment to determine the best
temperature and load conditions for the various foods to be cooked.

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4. OPERATING INSTRUCTIONS Cont’d

WEEKLY

a) Completely drain the fryer vessel into either the filter or steel container. Do not

use a plastic bucket or glass container.

b) Clean the vessel with a good grade of cleaner or hot water and a strong

detergent.

d) Bring to a rolling boil, turn the heat down and let the mixture stand until

deposits and/or carbon spots can be rubbed off with the Teflon brush.

e) Scrub the tank walls, then drain the vessel and rinse in clear water.
f) Refill with clear water and boil again.
g) Drain, rinse and dry thoroughly
h) Refill with cooking oil or frying compound as directed above.

PERIODIC

Your “Cool Zone” Deep Fat Fryer should be checked and adjusted periodically by a
Qualified service personnel as part of a regular kitchen maintenance program.

STAINLESS STEEL

All stainless steel body parts should be wiped regularly with hot, soapy water during
the day and with a liquid cleaner designed for this material at the end of each day.
CAUTION do not let water splash into the tank of hot oil. It will splatter and can cause
severe burns.

DO NOT USE STEEL WOOL, ABRASIVE CLOTHS, CLEANSERS OR POWDERS!

If it is necessary to scrape stainless steel to remove encrusted materials, soak the
area with hot cloths to loosen the material, and then use a wood or nylon scraper.
DO NOT USE a metal knife, spatula, or any other metal tool to scrape stainless
Steel. Scratches are almost impossible to remove

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